NAFSA is dedicated to restoring, supporting and developing Indigenous food systems through best practices and advocacy that place Indigenous peoples at the center of national, Tribal and local policies and natural resources management to ensure food security and health of all future generations

Author: pjkingfisher

This fall our executive committee launched food sovereignty action by raising over $1600 for Indigenous foods, primarily wild rice, for the Standing Rock #NoDAPL Water Protector camps in ND. Just days before Thanksgiving our President, Dan Cornelius, delivered over 200 pounds of hand-harvested White Earth wild rice and Red Lake jams and syrups to the camp.

Indigenous foods were distributed by council members Dan Cornelius, Elizabeth Hoover and Nicole Yanes to the various kitchens, including Winona’s kitchen, Grandma’s kitchen, Pueblo camp, and Red Warrior camp, with the remainder used by Brian Yazzie as part of an amazing Indigenous Thanksgiving feast.

The Founding Council for the Native American Food Sovereignty Alliance (NAFSA) met recently on the homelands of the Santa Ana Pueblo to plan out priority actions and elect officers of the Board of Directors. The Founding Council and Board of Directors are grassroots food sovereignty practitioners who have been working on Native food issues for many years in their home communities. Their vision is “Advocating for and supporting all levels of food security and food sovereignty in local, tribal, regional, national and international arenas”

Practitioners attending this meeting represented many tribal communities from the four directions, coming from New York, Oklahoma, Wisconsin, South Dakota, Oregon, New Mexico, Arizona, California, and South Dakota.

The founding council elected the executive committee and officers, which includes President: Dan Cornelius, Vice President: Pati Martinson, Treasurer: Jon Mathews, Secretary: Elizabeth Hoover with at large members Pam Kingfisher, Rowen White and Nicole Yanes.